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Easy No-Bake Biscoff Cheesecake Bars: Creamy & Crunchy

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These no-bake Biscoff cheesecake bars feature a buttery spiced cookie crust, a light and airy cream cheese filling, and a silky Biscoff ganache topping. They’re the perfect make-ahead dessert for any occasion.

Ingredients

Scale
  • 300g Biscoff cookies (about 30 cookies)
  • 85g unsalted butter, melted (6 tablespoons)
  • 2 tablespoons light brown sugar
  • 450g full-fat cream cheese, softened (two 8-oz blocks)
  • 100g powdered sugar (1 cup)
  • 150g smooth Biscoff spread (½ cup)
  • 240ml heavy cream, cold (1 cup)
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 100g Biscoff spread (⅓ cup, for topping)
  • 60ml heavy cream (¼ cup, for topping)
  • Handful of crushed Biscoff cookies (for topping)

Instructions

  1. Line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides.
  2. Pulse 300g Biscoff cookies in a food processor until fine crumbs form. Transfer to a bowl, add 2 tablespoons light brown sugar and 85g melted butter, and stir until moistened.
  3. Press the crumb mixture firmly into the prepared pan. Refrigerate while making the filling.
  4. In a large bowl, whip 240ml cold heavy cream to stiff peaks. Set aside in the fridge.
  5. In another large bowl, beat 450g softened cream cheese until smooth. Add 100g powdered sugar, 150g Biscoff spread, 1 teaspoon vanilla, and a pinch of salt; beat until combined.
  6. Gently fold the whipped cream into the cream cheese mixture until no streaks remain.
  7. Spread the filling evenly over the chilled crust. Tap the pan gently to release air bubbles.
  8. In a microwave-safe bowl, combine 100g Biscoff spread and 60ml heavy cream. Microwave in 15-second bursts, stirring until smooth and pourable.
  9. Pour the warm Biscoff mixture over the filling, tilting to spread evenly. Sprinkle with crushed Biscoff cookies.
  10. Cover and refrigerate for at least 6 hours, preferably overnight, until firm.
  11. Use the parchment overhang to lift the bars out. Slice into 16 squares with a sharp knife, wiping clean between cuts. Serve cold.

Notes

For clean slices, dip your knife in hot water and wipe dry between cuts. The bars can be frozen for up to 3 months. For a vegan version, use vegan cream cheese, dairy-free heavy cream, and vegan butter.

Nutrition

Keywords: no-bake cheesecake, Biscoff cheesecake bars, easy dessert, no-bake dessert, Biscoff recipe, cheesecake bars

Find it online: https://sofiaspice.com/easy-no-bake-biscoff-cheesecake-bars-creamy-and-crunchy/